(recipe found in Fitness Magazine, July/August 2011)
|Corn and Quinoa Salad with Chicken Sausage|
3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tablespoons olive oil
8 ounces spicy chicken sausage, cut into chunks (I used Jennie-O turkey sausage)
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 ears)
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, diced
1/4 cup fresh flat-leaf parsley, chopped
1. Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tablespoon of oil to pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.
3. In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper mix. Chill in the refrigerator at last 30 minutes or up to two days. When ready to serve, stir in parsley.
Note: We ate immediately (hot) and it was still delicious!
Karl's reaction: "Ohhhh, this is refreshing. Slightly sweet. I'm just going to help myself to some seconds."
My take: I will so be making this again. Yum!